Inclusion complex of grape seeds extracts with sulfobutyl ether β-cyclodextrin: Preparation, characterization, stability and evaluation of α-glucosidase and α-amylase inhibitory effects in vitro

The potential applications of grape seeds extracts (GSE) have been limited due to low bioavailability, poor water solubility and sensitivity to temperature, light and oxygen. The purpose of this study was to develop and optimize a preparation method to protect GSE with minimal loss of bioactivity when it reaches the target site. The inclusion rate of GSE reached 96.48% under optimized conditions (inclusion temperature of 40 °C, time of 120 min and mixing speed of 600 r/min). The formation of inclusion complexes with sulfobutyl ether-β-cyclodextrin (SBE-β-CD) not only increased the solubility and stability of GSE, but also retained the antidiabetic effect. The half maximal inhibitory concentration (IC 50 ) values of inclusion complex on α-glucosidase and α-amylase were 1.188 ± 0.12 mg/mL and 0.587 ± 0.04 mg/mL, respectively, which were very close to that of acarbose (1.035 ± 0.04 mg/mL and 0.513 ± 0.05 mg/mL, respectively). The results of the study revealed that the inclusion complex of GSE with SBE-β-CD has potential applications in the field of medicine and health products.